Ingredients:
For the mocha fudge cookies:
– 1 cup all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup brown sugar
– ¼ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 tablespoon instant espresso powder
– 2 tablespoons hot water
– ½ cup dark chocolate chips
For the filling:
– 1 pint vanilla ice cream (softened slightly for easy scooping)
For the chocolate drizzle:
– ½ cup dark chocolate chips
– 1 tablespoon heavy cream
Instructions:
1. Prepare the mocha fudge cookies
– Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
– In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
– In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
– Dissolve espresso powder in hot water and mix it into the butter mixture.
– Add the egg and vanilla extract, beating until combined.
– Gradually mix in the dry ingredients until just combined. Fold in dark chocolate chips.
– Scoop dough onto the prepared baking sheet and flatten slightly.
– Bake for 10-12 minutes, then let cool completely.
2. Assemble the ice cream sandwiches
– Place a scoop of softened vanilla ice cream onto one mocha fudge cookie.
– Top with another cookie and gently press to spread the ice cream evenly.
– Repeat with remaining cookies. Freeze for at least 1 hour to set.
3. Make the chocolate drizzle
– Melt dark chocolate chips with heavy cream in a microwave-safe bowl, stirring until smooth.
4. Serve and enjoy
– Drizzle the chocolate over the ice cream sandwiches before serving.
– Serve immediately or store in the freezer until ready to enjoy.
Prep Time: 20 minutes | Baking Time: 12 minutes | Chilling Time: 1 hour | Total Time: 1 hour 30 minutes
Servings: 6 ice cream sandwiches